Frico con Patate (Friulian Cheese and Potato Cake)
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Ingredients
- 500 g waxy potatoes, thinly sliced
- 150 g onion, finely sliced
- 30 ml olive oil
- 250 g mature cheddar, grated
- 20 g butter
Nutrition (per serving)
- Calories
- 468 kcal
- Protein
- 18.9 g
- Carbohydrate
- 23.1 g
- of which sugars
- 3.2 g
- Fat
- 33.1 g
- of which saturates
- 17.2 g
- Fibre
- 2.7 g
- Salt
- 1.25 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat half the olive oil and the butter in a large non-stick frying pan over a medium heat. Add the onion and cook for 8 minutes until soft.
- 2
Add the waxy potatoes and cook, turning occasionally, for 12-15 minutes until tender and lightly golden, seasoning as you go.
- 3
Scatter the grated cheddar evenly over the potatoes, pressing down gently with a spatula, and cook for 5 minutes until the cheese melts and crisps at the edges underneath.
- 4
Place a large plate over the pan and carefully flip the frico out, then slide it back into the pan, drizzle with the remaining olive oil and cook for a further 5 minutes until golden on the other side.
- 5
Cut into wedges to serve.
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